Creamy Tomato-Basil Pasta with Chicken

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prep time

30 min

total time

30 min

makes

4 servings, 1/4 recipe (372 g) each

photo by:

kraft

recipe by: kraft

What You Need

3 cups penne pasta, uncooked

1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing, divided

4 small boneless skinless chicken breasts (1 lb./450 g)

1 cup 25%-less-sodium chicken broth

1/2 tsp. each garlic powder and black pepper

4 oz. (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed

2 cups grape tomatoes

1/4 cup Kraft 100% Parmesan Grated Cheese

8 fresh basil leaves, cut into strips

Make It

COOK pasta as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (170ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

ADD remaining 2 Tbsp. dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through, stirring occasionally. Add cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is melted and mixture is well blended. Stir in tomatoes; cook 3 min., stirring frequently.

DRAIN pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

kraft kitchens tips

Serving Suggestion

Serve with a crisp tossed green salad.

Creamy Tomato-Basil Pasta with Shrimp

Prepare as directed, substituting farfalle (bow-tie pasta) for the penne and 1 lb. (450 g) uncooked deveined peeled medium shrimp for the chicken, cooking shrimp in the dressing 5 to 6 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm. Wipe out skillet, then continue as directed.